Chocolate Peanut Butter Chip Glazed Fudge

Chocolate Peanut Butter Chip Glazed Fudge
By: Rosanna adapted from Easy Baking Hershey’s Cocoa

3 cups (1 ½ packages, 12 oz each) semi-sweet chocolate chips
1 can (14oz) sweetened condensed milk (not evaporated milk)
Dash salt
1 2/3 cups (10oz package) Reese’s Peanut Butter Chips, divided
1 teaspoon vanilla
½ cup heavy whipping cream

Line 8x8 glass square pan with a piece of parchment paper (let extra hang off of sides of pan).

Melt chocolate chips with sweetened condensed milk and dash of salt in heavy saucepan over LOW heat (*note: this step takes a bit; be patient. Let the heat remain at LOW so you don’t burn the chocolate. Put some “elbow grease” into it because it’s hard to stir!*).

Remove from heat, stir in 2/3 cup peanut butter chips (they won’t completely melt and that’s what you want!) and the vanilla. Spread evenly into prepared pan.

Melt remaining 1 cup peanut butter chips with ½ cup whipping cream in a small saucepan on low heat. Stir until thick and smooth (not as hard to stir as the fudge part!). Spread over fudge.

Refrigerate for at least 2 hours, or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Cut pieces of wax paper into squares. Wrap each square of fudge in its own wax paper. Store covered in refrigerator.

Makes 2lb (about 40 squares)

“4 Stars…this is my first fudge recipe and it turned out really good! Yummy~”